Place the sweetcorn in a large bowl. Add the chopped coriander and lemon zest, season with salt and pepper.

Next, add in the flour and water and mix well until smooth.

Heat 2 teaspoons of the coconut oil in a large non-stick pan on high heat. Once the pan is hot, ladle in the mixture. Cook the fritters in two batches of 4, or divide the oil accordingly if the pan isn't big enough (eg 1/2 teaspoon of oil per fritter).

Cook for about 2 - 3 minutes on each side until browned. The batter makes 8 medium sized fritters.